Ingredients
1 medium zucchini, halved crosswise and sliced ½ inch thick
1 medium yellow squash, halved crosswise and sliced ½ inch thick
1 medium orange bell pepper, seeded and cut into 1-inch pieces
1 small red onion, cut into eights
2 tablespoon Buona Cucina EVOO, divided
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
2 pounds large, fresh shrimp, peeled and deveined (tails left on)
2 tablespoons chopped fresh parsley
2 tablespoons Buona Cucina Traditional Dark Balsamic Vinegar
1-pint cherry tomatoes
Balsamic glaze
Garnish; chopped fresh parsley
Directions
Preheat oven to 375F
In a large bowl, stir together zucchini, squash, bell pepper, onion, 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper until combined.
Spread in and even layer on a large rimmed baking sheet.
Bake for 20 minutes. Remove from oven; increase oven temperature to broil.
In a large bowl, stir together shrimp, parsley, vinegar, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
Add shrimp and tomatoes to pan; broil until shrimp are firm, about 5 minutes.
Drizzle with balsamic glaze just before serving; garnish with parsley, if desired.